Ingredients
Main Ingredients:
- 1 (16 ounce) package macaroni
- 4 eggs
Dressing:
- 1 cup mayonnaise
- ½ cup sour cream
- 1 teaspoon salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
- ¼ teaspoon ground mustard
- 2 tablespoons sweet pickle juice
- 2 tablespoons celery seed
Vegetables and Extras:
- 1 cup chopped celery
- ½ cup chopped red onion
- ½ cup pimento-stuffed green olives
- ¼ cup chopped sweet pickle
- 2 carrots, grated
- 1 green bell pepper, chopped
Instructions
- Cook the Pasta: Boil the macaroni until al dente. Drain and rinse with cold water. Set aside.
- Prepare the Eggs: Boil the eggs, cool, peel, and chop.
- Make the Dressing: Combine mayonnaise, sour cream, mustard, pickle juice, and celery seed. Season with salt and pepper.
- Combine Ingredients: In a large bowl, mix pasta, celery, onion, olives, pickles, carrots, pepper, and eggs. Add the dressing and mix well.
- Chill and Serve: Refrigerate the salad before serving.
Notes
- This salad tastes even better when made ahead to allow the flavors to meld.
- Feel free to customize the vegetables and add-ins to suit your preferences.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 689
- Sugar: 8g
- Sodium: 1120mg
- Fat: 40g
- Saturated Fat: 9g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 146mg
